Eggs Benedict with V
Author: 
 
Ingredients
  • 4 eggs
  • 4 toasted muffins (or your choice of artisan bread)
  • ½ Lb of wild mushrooms
  • 1 tablespoon of olive oil
  • salt and pepper
  • For the Sauce Hollandaise
  • 1 cup of cashews (soaked for at least 4 hours or overnight)
  • 5 tbsp of water (+extra when warming up, see Tips)
  • 3 tbsp of olive oil
  • 1 tbsp of dijon mustard
  • ½ tsp turmeric
  • ¼ tsp of cayenne
  • 2 tbs lemon juice
  • 1tsp maple syrup
  • salt and pepper to taste
Instructions
  1. Clean the mushrooms with a damp cloth, remove the end of the mushrooms stems and cut into slices ½ inch thick.
  2. In a pan fry the mushrooms with the olive oil until the edges begin to brown. Salt and reserve.
  3. Poach the eggs and reserve
  4. To plate the dish, spread the mushrooms over the toast, place the poached egg on top and cover them with the hollandaise sauce.
  5. Serve with a small salad of green leaves.
  6. For the Hollandaise Sauce
  7. Place all the ingredients in a blender vase (or food processor) and blend until you get a light cream. Adjust the flavor with salt and pepper and the consistency by adding water. It should have the texture of a thick but liquid sauce that can be easily poured.
Culinary Tips
The challenge of this dish is in the organization since we need its four components warm and ready to be plated at the same time.

We strongly recommend to make the sauce the day before and warm it up at the moment of using it. It will be necessary to add 2 or 3 Tbs of water to get a liquid texture again.

If you have never made poached eggs, we suggest you read a little about how to prepare them. There are several possible techniques. Choose the one that is most suitable for you, but do not let them overcook. They should be firm on the outside and liquid in the inside.

Ideally, seasonal wild mushrooms have better taste (Chanterelles, Boletus, etc). If this is not the case or you can not find them, you can replace them with Portobello type mushrooms.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/eggs-benedict-with-v/